Sausage, Fig & Cranberry Stuffing

Sausage, Fig & Cranberry Stuffing might be just the main course you are searching for. This recipe serves 8 and costs $2.24 per serving. One serving contains 563 calories, 16g of protein, and 23g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up dried cranberries, egg, fresh rosemary leaves, and a few other things to make it today. 303 people were impressed by this recipe. Thanksgiving will be even more special with this recipe. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a pretty good spoonacular score of 55%. Try Dried Cranberry, Apricot, And Fig Stuffing, Sausage & cranberry stuffing, and cranberry sausage stuffing for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

½ teaspoon freshly ground black pepper

½ cup Calvados or brandy

1 cup (½-inch-diced) celery (about 3 stalks)

1½ cups chicken stock

¾ cup dried cranberries

1 egg, beaten

¾ cup large-diced dried figs, stems removed

1½ tablespoons chopped fresh rosemary leaves

1 teaspoon kosher salt

1½ cups diced onions

3 tablespoons pine nuts, toasted

12 ounces pork sausage, casings removed (sweet, mild or hot - your preference)

3 cups herb-seasoned stuffing mix

¼ cup (4 tablespoons) unsalted butter

Equipment:

casserole dish

oven

sauce pan

frying pan

wooden spoon

bowl

Cooking instruction summary:

1. Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.2. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.3. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.4. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.5. Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.*Note: The stuffing can be assembled the day before, just cover and refrigerate.

 

Step by step:


1. Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.

2. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes.

3. Remove from the heat and set aside.

4. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat.

5. Add the onions and celery and saute until softened, about 5 minutes.

6. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned.

7. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

8. Place the stuffing mix in a large bowl.

9. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.

10. Transfer the stuffing to the prepared casserole dish.

11. Bake for 45 minutes.*Note: The stuffing can be assembled the day before, just cover and refrigerate.


Nutrition Information:

Quickview
672k Calories
19g Protein
23g Total Fat
86g Carbs
8% Health Score
Limit These
Calories
672k
34%

Fat
23g
37%

  Saturated Fat
8g
54%

Carbohydrates
86g
29%

  Sugar
20g
23%

Cholesterol
68mg
23%

Sodium
1892mg
82%

Alcohol
5g
28%

Get Enough Of These
Protein
19g
38%

Selenium
45µg
65%

Manganese
0.99mg
50%

Vitamin B1
0.71mg
47%

Folate
167µg
42%

Vitamin B3
8mg
41%

Vitamin B2
0.51mg
30%

Iron
4mg
25%

Phosphorus
245mg
25%

Fiber
5g
20%

Vitamin B6
0.38mg
19%

Copper
0.37mg
18%

Magnesium
62mg
16%

Potassium
539mg
15%

Zinc
2mg
15%

Calcium
119mg
12%

Vitamin B5
0.91mg
9%

Vitamin K
9µg
9%

Vitamin E
1mg
8%

Vitamin B12
0.44µg
7%

Vitamin A
341IU
7%

Vitamin D
0.77µg
5%

Vitamin C
3mg
4%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

Q: What do goblins and ghosts drink when they're hot and thirsty on Halloween? A: Ghoul-aid! * Q: What is a Mummie's favorite type of music? A: Wrap! * Q: Why do demons and ghouls hang out together? A: Because demons are a ghouls best friend! * Q: What's a monster's favorite bean? A: A human bean. * Q: What do you call a witch who lives at the beach? A: A sand-witch. * Q: Where does a ghost go on Saturday night? A: Anywhere where he can boo-gie. * Q: What do ghosts say when something is really neat? A: Ghoul * Q: Why did the ghost go into the bar? A: For the Boos. * Q: Why did the game warden arrest the ghost? A: He didn't have a haunting license. * Q: Why didn't the skeleton dance at the party? A: He had no body to dance with. * Q: Where does Count Dracula usually eat his lunch? A: At the casketeria. * Q: What happens when a ghost gets lost in the fog? A: He is mist. * Q: Where did the goblin throw the football? A: Over the ghoul line. * Q: Why is a ghost such a messy eater? A: Because he is always a goblin. * Q: What do you call a goblin who gets too close to a bonfire? A: A toasty ghosty. * Q: What tops off a ghost's ice cream sundae? A: Whipped scream. * Q: What do you give a skeleton for valentine's day? A: Bone-bones in a heart shaped box. * Q: What is a vampires favorite holiday? A: Fangsgiving * Q: What kind of makeup do ghosts wear? A: mas-scare-a. * Q: Who was the most famous ghost detective? A: Sherlock Moans. * Q: What is a ghosts favorite place on the web? A: www.halloween.com! * Q: Who was the most famous witch detective? A: Warlock Holmes.

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